Heat olive oil in a large pan or non stick skillet.
Add sliced sausages, mushrooms, onion, and garlic; season with thyme, salt and pepper and cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are tender.
Stir in water, chicken broth and evaporated milk; bring to a boil and add the pasta.
Continue to cook for 10 minutes, or until pasta is done, stirring every 1-2 minutes to keep pasta from clumping together.
Add parmesan cheese and stir until well incorporated and you have a smooth sauce.
Remove from heat and sauce will thicken as it stands.
Garnish with fresh parsley and a sprinkle of parmesan.
Serve.